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Title: Three-Egg Omelet
Categories: Breakfast Omelets
Yield: 1 Serving
| 1 | tb | Butter or margarine |
| 3 | Eggs, lightly beaten | |
| Salt to taste | ||
| Freshly ground pepper to taste | ||
| FILLING SUGGESTIONS | ||
| Shredded cheese | ||
| Chopped ham | ||
| Shredded crabmeat | ||
| Cooked small shrimp | ||
| Shredded cooked chicken | ||
| Cooked chopped bell pepper | ||
| Cooked sliced mushrooms | ||
| Chopped tomatoes | ||
| Cook chopped onion | ||
| Cooked chopped asparagus, broccoli or other vegetable | ||
| Avacado slices | ||
This omelet can be served plain or filled with one or more of the suggested fillings.
1. Melt butter in 10" skillet over medium heat.
2. Add eggs, lift cooked edges with spatula to allow uncooked eggs to flow under cooked portion. Season with salt and pepper. Shake pan to loosen omelet. Cook until set. Place desired fillings on 1/2 of omelet. Fold in half. Turn out onto plate.
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